179 tastiest yet healthiest Recipes

top sirloin or flank steak, chick peas, drained and rinsed, blue cheese, ripe yet firm pear, olive oil, lemon juice, salt, fresh cracked black pepper

brown sugar, water, freshly ground pepper, chopped walnuts, firm yet ripe pears, cored and cut into 6 lengthwise wedges, peel intact, lemon juice for brushing, vinaigrette dressing, fresh lemon juice, plus extra for brushing, rice vinegar, dijon mustard, minced shallot, salt, freshly ground pepper, extra-virgin olive oil, watercress sprigs, tough stems removed, crumbled blue cheese

diced yellow squash and zucchini, vegetable oil, onion, chopped, butter, sour cream , mouth watering yet, house seasonings , hold on, ingredients below =), grated cheddar cheese, crushed butter crackers , i used ritz but you can use whatever your heart desires, now preheat your oven to 350 degrees f, house seasoning, salt, black pepper, guess...lol! garlic powder

freezable holdable mashed potatoes save this 1, this is a tt recipe make once for future dinners always great even after months of freezing, holdable mashed potatoes with garlic variation, no extra butter, yet great flavor and good texture. use yukon gold potatoes for best flavor. use russets if you must; i never try to mash or freeze red potatoes. if potatoes look watery before freezing, don tsp worry; the liquid will be absorbed as the dish reheats.

apples, sliced, cored and peeled, water, sugar, apple blossom honey (or which ever you have, but if you can get apple blossom, it has a wonderful flavor!), nutmeg (or better yet , a couple passes of a whole nutmeg over a micro plane), pt blueberries, corn starch dissolved in 1/4 cup cold water, fresh lemon juice

polenta cake, eggs, at room temperature, sugar, salt, grated zest of 2 large lemons, flour, corn meal or polenta (if polenta is very coarse, put it into a food processor and process until it has the consistency of flour), baking powder, heavy cream, at room temperature, extra virgin olive oil, olive oil vanilla ice cream, whole milk, sugar, salt, heavy cream, egg yolks, at room temperature, extra virgin olive oil, pure vanilla extract, grilled stone fruit, ripe, yet firm, stone fruits (plums, yellow nectarines, yellow peaches, or any combo desired), honey, balsamic vinegar, vanilla extract

olive oil, onions, coarsely chopped, carrots, sliced, sliced mushrooms (reduce this quantity if you add in other veggies), sweet bell pepper, coarsely chopped, whole potatoes, quartered (you can use real potatoes, but haven tsp gotten the cooking time down for those yet), garlic, minced, pearl barley, dry lentils (i used brown, but whatever you have on hand), vegetable stock/broth, dried thyme, dried basil, ground sage, black pepper (optional), bay leaf

fuji apples, peeled, cored and roughly chopped, ripe yet firm peach, pitted and roughly chopped, water, sugar, fresh lemon juice, fresh orange juice, shredded fresh mint leaves, lemon zest, extra-dry or demi-sec champagne, chopped crystallized ginger

diced ripe yet firm cantaloupe , from a 3-lb. melon, diced fresh pineapple , from a 2-lb. pineapple, red bell pepper, seeded and diced, red onion, diced, grated fresh ginger, jalapeno, seeded and minced, lemon or lime juice, chopped fresh mint leaves, olive oil, salt and pepper

sweet red pepper, finely chopped, onion, chopped, celery rib, chopped, olive oil, reduced-sodium chicken broth, green enchilada sauce, pack pumpkin, frozen corn, chopped green chilies, ranch salad dressing mix, cubed cooked turkey, toppings: crumbled queso fresco , shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro

cream cheese, softened, sharp cheddar cheese, grated (note : i do not recommend using the pre-shredded cheese for this as it has a starch coating that keeps it from sticking.), deviled ham (note : i have yet to find 1 smaller than 4.5 oz, i just use two of those.), yellow mustard, worcestershire sauce, grated onion, salt, tabasco sauce, chopped nuts (pecans, walnuts,etc.), optional

beef (chuck or better yet boneless short ribs) cut into 1 cubes, butter or lite, olive oil, mushrooms, rinsed and sliced into thick slices, onions chopped, tomato sauce, tomato paste, worcester sauce, crushed garlic, sweet hungarian tokay , marsala, or cream sherry, sweet hungarian paprika, bay leaves, salt and black pepper to taste, chili peppers , sliced in half lengthwise, seeds, stems and ribs removed (optional), pt. sour cream (regular, lite or non-fat as you wish), egg noodles

pasta (i like the tri-color fusilli or spirals, but mom always made it with small shells or choo-choo wheels), this is also awesome with spinach pasta, or better yet, tortellini, bell pepper (medium), onion (medium), radishes, baby peas, carrots, stalks of celery, milk, honey dijon salad dressing, miracle whip

sausage - i actually used a bratwurst cut from it s casing, eggs, splash of milk, cheese - i used 2 slices of american cheese torn into strips, frozen steak fries - you could use hashbrowns or whatever you have, seasoned salt, pepper if you like

equipment, stock pot ., fresh pumpkin (smaller is better, from your garden is better yet), water

go to the crafts store., purchase 1 or more bags of dried fruit, some plaster of paris, brown paint and a disposable cake pan., go home ., unwrap the dried fruit , carefully folding the wrapper inside-out and placing it at the bottom of your trash can. better yet, send it through your personal paper shredder and use it for insulation in the attic., mix the plaster of paris with water and pour into the disposable cake pan. place dried fruit on top, gently pushing in so it looks baked in the batter. let dry., take your fruitcake out of the disposable cake pan ., cover the top, bottom and sides with brown paint, avoiding the fruit., wrap your fruitcake in festive , colored saran wrap and finish with a bow. i like using red wrap because it gives a warm glow to the fruitcake., give your fruitcake to someone you want to impress. when they lift it, they ll say, wow! you must have made a really rich fruitcake! don tsp forget to smile and say, oh, its paris-style fruitcake., worry about someone trying to eat your fruitcake. nobody actually eats fruitcake... that s just a rumor. just so you know, the dried fruit won go bad because it has the same preservatives as twinkies, which have a shelf-life of about 237 years.

unsalted butter, divided, sugar, cocoa powder, water, vanilla, divided, all-purpose flour, baking powder, salt, whole milk or light cream, egg, beaten